Tuesday, May 8, 2012

Chocolate Chili Pie

I have always seen Tamale Pie recipes but never tried them. I figured now was as good a time as any to try to make a recipe. After I made it I realized it should be called Chocolate Chili Pie! Unknowingly I used alot of the same ingredients as my Chocolate Chili, then it is all wrapped up inside of cornbread with cheese and some corn. 

Beef Mixture:
1lb ground beef
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup tomato sauce
2 oz semi-sweet baking chocolate
2 TB chili powder
2 tsps cumin
1 tsp oregano
1/2 tsp chipotle powder
salt and red pepper to taste
4 oz can diced green chiles(I went mild, you can do a spicier chile if you like)
2 cups prepared black beans(about 1-15oz can)

Brown beef with onion and garlic until all the pink is gone.

Add tomato sauce, chocolate and seasonings. Simmer 5 minutes.

Add chiles and beans and simmer 5 minutes more.

Corn Bread mixture:

1 1/3 cup all purpose flour(GF AP flour works well)
1 cup cornmeal
1/4 cup sugar
2 TB baking powder
1/2 tsp salt
1/4 cup canola oil
2 eggs
1 cup milk

Whisk all dry ingredients together.
In another bowl combine all liquid ingredients, slowly add into dry stirring until just combined.

Remaining ingredients:
1 1/2 cups frozen corn kernels, thawed
4 oz shredded Cheddar
4 oz shredded Monterrey Jack
(Lucerne makes a great Mexican 4 cheese blend that would work well here too!)

Preheat oven to 350

Grease a 9 x 13 baking dish.

Mix cheeses together.

Pour 1/2 the corn bread mixture into the dish, spreading thin.

To the remaining Corn bread mixture add 1/2 the cheese, mix well and set aside

Sprinkle the corn over the corn bread mixture

followed by the remaining cheese

then the beef mixture.

Top with the cheesy corn bread mixture, spooning it on then spreading it gently with the back of a spoon.

Bake in preheated oven 40-45 minutes until golden brown.

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